Skip to main content

Salted Caramel Baileys Milkshakes


We were on a staycation last week and we enjoyed a few cocktails during that time.  This was my favorite out of the lot, Salted Caramel Baileys Milkshakes.

They're made from a few simple ingredients.  Vanilla ice cream (we like Hood Boston Vanilla Bean), milk, caramel sauce (our pick for that will always be Stonewall Kitchen's Sea Salt Caramel Sauce ) and finally, Baileys Irish Cream.


It's great straight out of the blender, but you can put it over the top with some whipped cream and a drizzle of the sea salt caramel sauce.  If you are using regular caramel sauce, add 1/8 teaspoon salt to the shake and a sprinkle on top of the whipped cream with the caramel.


In New England, we'd call this a frappe because it has milk and ice cream.  No matter what you call it, it's absolutely delicious! I'm also looking forward to trying it with the Stonewall Kitchen Dark Chocolate Caramel Sea Salt sauce.


Salted Caramel Baileys Milkshakes

Salted Caramel Bailey's Milkshakes


  • 4 large scoops Hood Boston Vanilla Bean ice cream
  • 1/2c milk
  • 4oz Baileys Irish Cream
  • 1/3c Stonewall Kitchen's Sea Salt Caramel Sauce
  • 4 ice cubes
  • Whipped cream and additional salted caramel sauce for garnish


  1. Add ice cream, milk, Baileys, salted caramel sauce and ice cubes to blender jar. Process until smooth.
  2. Pour into glasses. Top with whipped cream and additional salted caramel sauce, if desired.

Other recipes you may enjoy:

ice cream, Baileys, salted caramel
Dessert, cocktails



Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi